Modelling of viscosity of five selected cereals determined by traditional methods

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F22%3A43921950" target="_blank" >RIV/60461373:22330/22:43921950 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Modelling of viscosity of five selected cereals determined by traditional methods

Popis výsledku v původním jazyce

By using of amylograph and viscograph, the dependence of flour suspension viscosity (wheat, spelt, rye, corn, and rice) on flour weight (20-130 g and 20-170 g, respectively) was measured. Temperatures of the pasting beginning decreased significantly with increasing flour amount. According to the regression, the botanical origin of plain flour did not play a verifiable role and the viscosity has at least a quadratic (or more precisely cubic) dependence related to the flour weight. In the case of the quadratic regression, the coefficients of determination R2 were calculated in the range &lt;0.9672; 0.9955&gt; for the amylograph and &lt;0.9474; 0.9889&gt; for the viscograph proof. The course of regression models of amylograph and viscograph maxima shows a very close pair correlation (for N = 40, r = 0.878; P = 99.9%). Summarised, both rheological tests demonstrated the same tendency, but the viscograph proof rendered lower values of viscosity maxima. Further important correlation was testified among flour dosages 50-90 g and viscosity maximum, confirming the possibility to lower the standard 80 g flour weight to obtain reproducible results, as is allowed in the international norm ICC.

Název v anglickém jazyce

Modelling of viscosity of five selected cereals determined by traditional methods

Popis výsledku anglicky

By using of amylograph and viscograph, the dependence of flour suspension viscosity (wheat, spelt, rye, corn, and rice) on flour weight (20-130 g and 20-170 g, respectively) was measured. Temperatures of the pasting beginning decreased significantly with increasing flour amount. According to the regression, the botanical origin of plain flour did not play a verifiable role and the viscosity has at least a quadratic (or more precisely cubic) dependence related to the flour weight. In the case of the quadratic regression, the coefficients of determination R2 were calculated in the range &lt;0.9672; 0.9955&gt; for the amylograph and &lt;0.9474; 0.9889&gt; for the viscograph proof. The course of regression models of amylograph and viscograph maxima shows a very close pair correlation (for N = 40, r = 0.878; P = 99.9%). Summarised, both rheological tests demonstrated the same tendency, but the viscograph proof rendered lower values of viscosity maxima. Further important correlation was testified among flour dosages 50-90 g and viscosity maximum, confirming the possibility to lower the standard 80 g flour weight to obtain reproducible results, as is allowed in the international norm ICC.

Druh

J_ost - Ostatní články v recenzovaných periodicích

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Cereal technology (Getreidetechnologie)

ISSN

1869-2303

e-ISSN

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Svazek periodika

2021

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

9

Strana od-do

176-184

Kód UT WoS článku

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EID výsledku v databázi Scopus

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